Cheryl's Healthy Pumpkin Cake

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The other day, I decided to make my own pumpkin cake and was it ever tasty & moist.

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Here is my recipe:

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Preheat oven to 350 F

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Add the below ingredients as mentioned:
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Into a large bowl, dump and mix the below dry ingredients.
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2 cups of Whole wheat flour (I used some freshly ground flour from a friend)
3/4 cups of raw cane sugar & 1/4 cup of demerra sugar (You could probably use 1 cup of light brown sugar or 1/2 cup of white & 1/2 cup of demerra brown sugar)
1/2 tsp of idodized sea salt
1/2 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of powdered ginger
1/4 tsp of nutmeg
1/2 cup of raisins
1/2 cup of sliced almonds
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Add and mash/cut with pastry blender or a fork until it looks like large flakes of oatmeal: 1/2 cup of soft lard or shortening (I used lard)
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 Make a hole in the middle of the above when done mashing. Then add and mix in the hole:
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2 Large eggs
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In the 1 cup measuring cup add and mix together:
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1/2 cup of milk & 1/2 tsp of apple cider vinegar (or you can use regualar vinegar).
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Pour into the eggs and also add:
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1 cup of canned pumpkin or unthawed pumpkin you cooked, blended and froze previously (click right here and read the bottom of this linked post on how to do the fresh pumpkin.)
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 Stir all the above ingredients together until smooth.
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 Totally grease inside of a 9 X 9 square glass cake pan or a regular cake pan with shortening, lard or butter and dust all over with flour
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 Pour batter and bang the pan full of batter a couple of times on your work space to get out any large air bubbles.
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Put in the middle of a preheated oven and bake for appoximately 35 minutes or until, when poked with a knife or fork the batter does not stick to it (maybe check it after about 30 minutes of baking).
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Take out of the oven, lightly dust with icing sugar and serve hot or cold with butter or if you like whipping cream on the side. (It should come out of the pan easily so you could flip it onto a plate and serve it like this if you wish.)
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 Enjoy with tea or coffee.
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Let me know how it turned out for you.
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Oh ya, if you don't have pumpkin try using cooked carrots mashed.
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Here is a link to this awesome no bake pumpkin pie:

http://cheryl-g.blogspot.com/2011/03/pumpkin-fluff-pie-link-to-never-fail pastry.html

Take Care
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